Chocolate Mint Cookies (Print Version)
# Ingredients:
→ Chocolate Cookies
01 -
½ cup unsalted butter, room temperature
02 -
1 cup granulated sugar (200 grams)
03 -
1 teaspoon vanilla extract
04 -
1 large egg, room temperature
05 -
1¼ cups all-purpose flour (163 grams), fluffed and leveled
06 -
⅓ cup unsweetened cocoa powder (30 grams)
07 -
½ teaspoon baking soda
08 -
¼ teaspoon salt
→ Mint Frosting
09 -
1½ cups powdered sugar
10 -
½ cup unsalted butter, room temperature
11 -
1 tablespoon milk
12 -
½-1 teaspoon mint extract, depending on taste
13 -
Green food coloring (optional)
→ Ganache
14 -
¾ cup semisweet chocolate chips or chopped chocolate (130 grams)
15 -
1 tablespoon oil
# Instructions:
01 -
Preheat oven to 350°F (175°C) and line 2 baking sheets with parchment paper. Using an electric mixer, cream together butter and sugar until smooth, for about 3-4 minutes. Add vanilla and egg, and beat until combined. Mix in flour, cocoa powder, baking soda, and salt until a dough forms. Roll into 16 balls, about 1¾ inches each. Arrange on baking sheets and bake for 8-10 minutes until the centers are slightly glossy but the edges are set. Cool for 10 minutes, then transfer to a rack to cool completely.
02 -
In a medium bowl, beat together powdered sugar, butter, milk, mint extract, and food coloring if using. Adjust the consistency by adding more powdered sugar to thicken or a splash of milk to thin. Evenly spread frosting over the cooled cookies, then freeze for at least 15 minutes.
03 -
In a medium bowl, stir together chocolate and oil. Microwave in 30-40 second intervals, stirring well each time until melted. Spoon ganache over the frozen cookies. Allow cookies to thaw to room temperature before serving or enjoy as they are.
# Notes:
01 -
For a dairy-free version, substitute butter with vegan margarine and use dark chocolate. For gluten-free cookies, substitute with gluten-free oat flour, ensuring no cross-contamination.
02 -
Store cookies in an airtight container in the refrigerator for up to a week, or freeze for up to two months. For freezing, flash-freeze the cookies first, then layer with parchment paper in a Ziploc bag.